Asparagus with olive oil, lemon and parmesan – The Italian way!

Asparagus are in season now in the UK. In Northern Italy they are available during late March/ beginning of April and as soon as they come in season Italians make the most of them. People love them so much that there are dedicated asparagus festivals too.

Growing up in Italy we used to have them almost every day when they were in season. My mum still has a proper asparagus steamer but you don't need one to cook them, an ordinary steamer will do just as well. Steaming is better than boiling them to avoid losing all the lovely nutrients in vegetables.

After steaming I usually just dress them with lemon juice, a pinch of salt and olive oil: very simple but very tasty indeed. Asparagus are a delicate vegetable and the dressing should just enhance their beautiful flavour.

You can also shave some parmesan on top for extra taste and serve them with hard boiled eggs. The perfect match.

I love asparagus so much I end up having them every week (imports from other countries ensures year-round supply). With eggs, in risotti, with pasta, served as in your recipe, they are always delicious.

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